thai style tofu fried rice

It was actually dad who bought me my first Annabel Langbein cookbook; I didn't think much of it at the time and in fact, the book probably sat on my shelf for a good couple of months before I actually opened it up. The first time I used one of her recipes was after reading about Annabel on another food blog and it was the story about her that got me to give the recipes a go (she's from New Zealand and her career in the food industry has spanned more than two decades). Trust me, I haven't turned back. Since moving out, the boy and I have been cooking our way through Annabel's 'Free Range in the City' cookbook which offers a wide selection of everyday meals and we have yet to find a bad recipe!

This recipe for Thai style tofu fried rice requires some day old rice so best to cook a bit more rice the night before (otherwise you'll probably get a sloppy fried rice if you use fresh boiled rice).

Place 300g sliced tofu in a bowl with 1 tbsp soy sauce and stir to coat evenly. Set aside to marinate for at least 10 minutes. Heat 2 tbsp oil in a wok and fry tofu on high heat until lightly browned. Add 2 cloves crushed garlic, 1 tbsp grated ginger, 1 sliced capsicum, 2 thinly sliced spring onions and 1 red chilli and sizzle for 30 seconds, stirring constantly. Lightly whisk 2 eggs and 2 tsp fish sauce together in a bowl and add to the pan, keep stirring. Add 3 cups day old rice, 2 handfuls of chopped bok choy and 2 tbsp soy sauce and cook until heated through (about 5 minutes). Add 2 tbsp toasted peanuts and 2 tbsp chopped coriander.

As Annabel puts it, makes enough for some today and some left over for tomorrow.

This recipe is absolutely amazing! A few bites in and you'll find yourself wanting more - something about the chilli and the fish sauce which gives this recipes a real tang to whet the appetite. I have a whole load more recipes from Annabel to post but out of all the ones we've tried so far, this is probably my favourite. If you get around to trying this recipe, let me know what you think!